Couscous with vegetables, 250 g

Couscous is one of the most commonly used ingredients in North African and Middle Eastern cuisine. Delicious when paired with a flavorful stew from a tagine, in a summer salad, or as a substitute for potatoes or rice. This couscous with dried vegetables and herbs, including zucchini, carrot, bell pepper, green beans, chives, and parsley, is easy to prepare and quick to make. It's great for vegetarian meals with extra grilled vegetables and, for example, feta cheese, or with a grilled piece of fish or meat. With couscous, the combinations are endless.
Tip: add half a bouillon cube to the water in which you soak the couscous for added flavor. Place the contents in a bowl. Add the same amount of hot, but not boiling, water. Cover and let it rest for a few minutes until it reaches the desired consistency. Add salt and a drizzle of extra virgin olive oil, and stir with a fork to separate the grains.